INGREDIENTS: (Serves 2)
- 1 Brown Onion
- 5g Thyme
- 8g Marmite
- 400g White Potato
- 250g Lean Beef Mince (5% Fat)
- 2 Garlic Cloves
- 1 Carrot
- 32g Tomato Paste
- 160g Blanched Peas
- 6g Beef Stock Mix
MACROS:
- 424 Calories
- 56g Carbs
- 38g Protein
- 6g Fat
METHOD:
- Pre-heat the oven to 220’c and boil the kettle
- Cut the potatoes into chips (skin on), add the chips to a tray with a spray of fry light and a pinch of salt. Put the tray in the oven for 20 mins
- Finely dice the onion and top, tail and finely dice the carrot
- Heat a large frying pan and spray with fry light over a medium heat. Add the carrot, onion and a pinch of salt and cook for 3-4 mins
- Peel and finely chop the garlic. Dissolve the stock in 200ml boiled water and stir in the tomato paste and marmite
- Add the mince to the frying pan and increase the heat, cook for 3-4 mins until browned all over
- Add garlic and tomato stock and bring to the boil
- Strip the thyme leaves into the pan and cook for 3-4 mins until thickened
- Season generously and transfer to an oven proof dish, top with the chips. Put the dish into the oven for 15-20 minutes until crispy
- Once the pie is cooked set aside to rest. Add peas to a pan and cook for 2-3 mins. Strain and return to the pan, add salt and a small nob of butter and stir
